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WorksheetsUnit 1 Test
Total questions: 15
Worksheet time: 12mins
What type of grip should be used to protect the fingers when cutting with a knife?
Claw Grip
Pinch Grip
Choke Grip
Excalibur Grip
How should you wash your knives?
Leave knives in sink to clean later
Wash, rinse, dry, and put away
Damp towel
An indicator of a high-quality knife is the inclusion of the
full tang
Full Rivet
full spine
Full bolster
What type of cutting board is most appropriate for raw meat
polyethylene
bamboo
glass
granite
Which food environment does a person have the most control over?
individual
social
physical
policy
At what temperature should water be to wash dishes (and your hands) at minimum?
41 F
100 F
135 F
165 F
Lack of access to fresh fruits and vegetables is known as a
food surplus
food desert
food enviroment
food contaminant
What pathogen is most prevalent in chicken (up to 88%)
Salmonella
E.Coli
Campylobacter
Botulism
What two foods are most commonly associated with Botulism?
Honey & Canned Foods
Honey & Raw Chicken
Honey & Lunch Meat
Honey & Fresh Vegetables
At what temperature should poultry be cooked to ensure food safety?
145°F (63°C)
155°F (68°C)
165°F (74°C)
175°F (79°C)
Match the cooking temperatures and their corresponding foods
Vegetables
Steak
Roasts
Pork Chops
Hamburger
Poultry
Ground Turkey
What is the prevalence of food borne illness in the United States
1 in 3
1 in 4
1 in 5
1 in 6
Which pathogen results in the most common food borne illness, but is not considered the most serious?
Campylobacter
Norovirus
Toxins
Parasites
